Add the lukewarm water, yeast and honey to a jug. Mix together and set aside for 5–10 minutes, until foamy and bubbly.

Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. Mix briefly, then make a well in the centre.

Add the foamy yeast mixture and melted, cooled butter. Mix with a spatula until a dough starts to form.

Turn the dough onto a lightly floured bench and knead for 10 minutes, until smooth and elastic. Alternatively, knead in the stand mixer on speed 2 for 6–7 minutes.

Place the dough into a lightly oiled bowl, cover and allow to rise for approximately 1 hour 15 minutes, or until doubled in size.

While the dough is rising, make the garlic butter. Add the softened butter, garlic, salt and parsley to a bowl and mix until well combined.

Once the dough has doubled, turn it onto the bench and roll it into a large rectangle.

Spread the garlic butter generously over the entire surface, right out to the edges.

Sprinkle the grated cheese evenly over the top.

Cut the dough into strips, then cut across the other direction to create individual squares or pieces.

Stack the pieces on top of one another, then place them standing upright into a lined 9 x 5-inch loaf tin.

Cover and allow to rise again for 45 minutes.

During the second rise, preheat the oven to 180°C fan-forced.

Bake for 45–55 minutes, or until deeply golden on top and cooked through.

Allow to cool slightly before pulling apart and serving warm.